Why do we love funfetti cake so much? Is it the bright colors? Memories of 2nd grade when a kid could still bring homemade cupcakes to share with his class on his birthday? Sprinkles? For me, I was always a bigger fan of the funfetti frosting in a can. Of course, now that I’m grown the canned frosting does not tempt me – not one bit (though I am going to recreate funfetti frosting someday). The chewy morsels in cream popped in your mouth in such a heavenly way! That’s why I paired this funfetti cake with the raspberry Swiss merengue buttercream recipe I posted yesterday. Though seed morsels are not quite the same as sprinkle morsels.
What If I told you that funfetti cake was a lot easier to make from scratch than you think? What if I told you that funfetti cake is just white cake with sprinkles mixed into the batter? WHAT, WHAT, WHAT?!! I’m sorry to crush you dreams of magical funfetti cake, but it’s true.
So! This was the perfect opportunity to make a much nicer-looking post about my go-to World’s Best White Cake Recipe. I posted it several years ago, but that was before photography class and photoshop on my computer. Want to make just a plain white cake? Leave the sprinkles out. That’s it. I’m serious.
Hey, you should pin this recipe – use this pic!
Adapted from Recipe Girl.
For my Raspberry Swiss Merengue Buttercream recipe, go to yesterday’s post!
- Preheat oven to 350 degrees.
- In a large bowl mix together the cake mix, flour, sugar and salt.
- In a stand mixer with a paddle attachment, mix together the water, oil vanilla, sour cream and egg whites.
- Gradually mix in the dry ingredients to the wet mixture. Be careful to not over-mix.
- Fold in the sprinkles until integrated throughout the batter.
- This is a lot of batter, so separate between (2) 9" cake pans or (4) 6" cake pans.
- Bake for approximately 35 minutes if using 9" pans, about 23 minutes if using 6" pans.